COMPANY POTATO CASSEROLE
8 medium potatoes
1/2 cup butter
1 can cream of celery or cream of chicken soup
3 tablespoons onion, minced
1 1/2 cups Cheddar cheese, grated
1 pint sour cream
1 teaspoon salt
1/2 teaspoon pepper
corn flakes
2 tablespoons butter
Bring 4 quarts water to a boil; add 1 tablespoon salt and unpeeled potatoes.
Boil until tender. Allow to cool, then remove peels.
Grate potatoes and set aside (the grating disc of a food processor of a hand
grater may be used).
Heat butter and soup; add minced onion, cheese, sour cream, salt and pepper.
Stir into potatoes and transfer to a 9x13 inch baking dish.
Microwave cornflakes with 2 tablespoons butter and use to top potatoes.
Refrigerate overnight.
Bake at 350°F for 45 to 60 minutes (until top is nicely golden brown).
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8 medium potatoes
1/2 cup butter
1 can cream of celery or cream of chicken soup
3 tablespoons onion, minced
1 1/2 cups Cheddar cheese, grated
1 pint sour cream
1 teaspoon salt
1/2 teaspoon pepper
corn flakes
2 tablespoons butter
Bring 4 quarts water to a boil; add 1 tablespoon salt and unpeeled potatoes.
Boil until tender. Allow to cool, then remove peels.
Grate potatoes and set aside (the grating disc of a food processor of a hand
grater may be used).
Heat butter and soup; add minced onion, cheese, sour cream, salt and pepper.
Stir into potatoes and transfer to a 9x13 inch baking dish.
Microwave cornflakes with 2 tablespoons butter and use to top potatoes.
Refrigerate overnight.
Bake at 350°F for 45 to 60 minutes (until top is nicely golden brown).
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